Turkey Salad for 60

Source: Taste of Home October/November 1998

1 turkey (20 to 22 pounds)
4 pkg. ring macaroni, cooked and drained (7 oz. each)
3 bunches celery, thinly sliced
3 cans sliced water chestnuts, drained (8 oz. each)
2 pkg. frozen tiny sweet peas, thawed (16 oz. each)
1 large onion, diced
2 quarts mayonnaise
2 tbsp. seasoned salt
4 cups slivered almonds, toasted

Roast the turkey. Cool; debone and cut into chunks. Combine turkey,
macaroni, celery, water chestnuts, peas and onion. Combine the
mayonnaise and seasoned salt; stir into the salad. Chill for several
hours. Add almonds just before serving.

60 servings


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